Strawberry cake with strawberry cream.

Name: Strawberry cake with strawberry cream. - Sabrina P.
Ingredients: 2 packs of ladyfingers. (depends on how big you want your cake to be). 1 kg strawberries (for decoration; choose the largest ones; for the cream; smaller ones are fine). 1 box of Mascarpone cheese. 1 packet of whipped cream stabilizer from Dr. Oetker. 250 ml whipped cream. 250 g sour cream. 5; 8 tablespoons sugar (to taste). 1; 2 packets of vanilla sugar (to taste; you can add 2 or 3 depending on how sweet you want it). 1 packet of gelatin from Dr. Oetker. 300 ml syrup (2 packets of instant coffee; 5 tablespoons sugar; 100 g Amaretto liqueur; 50 g coffee liqueur; 150 g brewed coffee. This is the order in which the syrup is made).

Dessert - Strawberry cake with strawberry cream. by Sabrina P. - Recipia

Strawberry and Mascarpone Cream Cake: a refreshing delicacy perfect for warm days If you dream of a refined dessert, full of flavors and textures, the strawberry and mascarpone cream cake is the ideal choice. This recipe not only combines the ingredients in a delicious way but also brings a personal touch to each slice, thanks to the perfect combination of fresh strawberries, smooth cream, and a fragrant syrup. Moreover, it is a simple and quick recipe that can become the highlight of any festive meal. Preparation time: 30 minutes Baking time: 0 minutes (the cake does not require baking) Total time: 30 minutes + cooling time Number of servings: 10-12 Ingredients For the cake: - 2 packets of ladyfingers (depending on the desired size of the cake) - 1 kg of strawberries (choose the largest for decoration, and you can use smaller ones for the cream) - 1 box of mascarpone cheese (about 500g) - 1 packet of whipped cream stabilizer (from Dr. Oetker) - 250 ml of heavy cream - 250 g of sour cream - 5-8 tablespoons of sugar (to taste) - 1-2 packets of vanilla sugar (to taste) For the cream: - 1 packet of gelatin (from Dr. Oetker) - 250 g of strawberries (to be blended into the cream) For the syrup: - 150 ml of coffee (brewed) - 100 g of Amaretto - 50 g of coffee liqueur - 2 packets of instant coffee - 5 tablespoons of sugar Step-by-step instructions Step 1: Prepare the cream 1. In a large bowl, mix the mascarpone cheese with the vanilla sugar and sugar (5-8 tablespoons, depending on how sweet you prefer the cake). Use an electric mixer, starting at a low speed, then gradually increasing to high speed. Continue mixing until the cream becomes firm and fluffy. 2. In another container, add the 250 g of sour cream and mix well with the mascarpone cream. 3. Now, take the 250 g of strawberries and puree them using a blender until you obtain a smooth puree. Add this puree to the mascarpone and sour cream mixture, stirring gently to avoid losing air. 4. In a small pot, soak the gelatin in 2 tablespoons of water for about 10 minutes. Once it has swollen, heat the gelatin over low heat until it completely melts, being careful not to boil it. Add the melted gelatin to the mascarpone cream and mix well. 5. Place the cream in the refrigerator for about 30 minutes to firm up slightly. Step 2: Prepare the syrup 1. In a container, combine the 150 ml of coffee (brewed), 100 g of Amaretto, 50 g of coffee liqueur, 2 packets of instant coffee, and 5 tablespoons of sugar. Mix well until the sugar completely dissolves. This syrup will add an intense flavor to your cake. Step 3: Assemble the cake 1. Remove the cream from the refrigerator. If it is well chilled, you can spread it easily over the ladyfingers. 2. Dip each ladyfinger in the coffee syrup, being careful not to leave them too long to avoid sogginess. Arrange a layer of ladyfingers in the cake pan. 3. Add a generous layer of mascarpone cream over the ladyfingers, followed by another layer of soaked ladyfingers. Continue alternating layers of ladyfingers and cream until all ingredients are used. Make sure the last layer is cream. 4. Decorate the cake with the remaining strawberries, cut in half or whole, as preferred. 5. Leave the cake in the refrigerator for a few hours, preferably overnight, so that all the flavors blend perfectly. Serving suggestions To add a touch of elegance, you can sprinkle a little cocoa or grated chocolate over the cake before serving. Serve it alongside a glass of white wine or prosecco, which will perfectly complement the flavors of the dessert. Practical tips - Make sure the heavy cream is well chilled before whipping. This will help achieve a firmer texture. - You can also use other seasonal fruits, such as raspberries or peaches, to vary the recipe. - The cake can be stored well in the refrigerator for 2-3 days, but it is best enjoyed fresh. Nutritional information This strawberry and mascarpone cream cake is more than just a delicious dessert; it is also a source of vitamins, thanks to the fresh strawberries. Each serving contains approximately 350 calories, but you can adjust the amounts of sugar to reduce the calorie count if necessary. Frequently asked questions 1. Can I use other types of cheese for the cream? Yes, you can try cottage cheese or ricotta, but mascarpone offers a finer and creamier texture. 2. How can I make the cake less sweet? Adjust the amount of sugar in the cream and syrup. You can also add more strawberries for a more tart flavor. 3. Is it possible to make the cake without alcohol? Sure, you can replace Amaretto and coffee liqueur with orange juice or flavored water. The strawberry and mascarpone cream cake is not just a dessert, but a culinary experience that will bring smiles to the faces of your loved ones. I encourage you to try it and enjoy every moment spent in the kitchen! Enjoy your meal!

Category: Dessert Author: Sabrina P. Views: 1 Date: 05.10.2024

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